4 tablespoons peanut oil
1/2 lb. shrimp, cleaned and shelled
2 slices ginger
1 scallion, minced
2 tablespoons cornstarch
1/2 teaspoon sugar
2 tablespoons soy sauce
1 large carrot, shredded
2 stalks of celery, shredded
1 1/2 cup bean sprouts
1/2 lb. lo mein noodles (or thin vermicelli or spaghetti)
1/2 teaspoon of salt
Cook the noodles according to the package directions, drain them and set aside.
In a large skillet or wok, heat oil over medium heat. Sauté shrimp with 1 tablespoon
of soy sauce, just cooking them slightly.
Add carrots and celery. Add and sauté the other remaining ingredients: scallion,
cornstarch, sugar, bean sprouts and remaining soy sauce.
Add the noodles and toss well to mix the ingredients. Serve hot.